It’s surprisingly difficult to find versions of “sunshine salad” that DON’T involve jello. Or “whipped topping”. It’s better without it: crunchy, creamy, savory, and sweet, and more versatile to boot. You can use different flavors and kinds of salad dressing each time you make this to see what works best for you. I’m trying ranch dressing! Makes about 6 servings.

1 pound of organic broccoli
1 cup of organic raisins
3-ounce chunk of cheddar
4 slices free-range bacon
1 organic red onion
Cider vinegar and salad dressing or olive oil to taste

Chop the onion and broccoli, and shred the cheddar. Cook and crumble or chop the bacon. Toss all of these together with the raisins, and add just enough salad dressing to coat and cider vinegar to taste, or toss with olive oil and balsamic vinegar for a less creamy, sharper taste.